Content: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Background: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Pattern: Blank Waves Notes Sharp Wood Rockface Leather Honey Vertical Triangles
Welcome to Komodo Kamado

Register now to gain access to all of our features, ask queries, discuss and lot's more!

Click here to Register!

5698k

Owners
  • Content count

    1,432
  • Joined

  • Last visited

  • Days Won

    16

5698k last won the day on May 19 2016

5698k had the most liked content!

Community Reputation

296 Excellent

7 Followers

About 5698k

  • Rank
    Senior Member
  • Birthday

core_pfieldgroups_99

  • Location
    New Orleans

Recent Profile Visitors

644 profile views
  1. I just finished mine, I used a small, left handed crescent wrench. I do suggest to others who plan on doing this change to take a picture of the old rods in place before removing, there is only one way the rods go. Sent from my iPad using Tapatalk
  2. 5 Guys Sent from my iPad using Tapatalk
  3. Doc speaks the truth. Never doubt the word of Doc. Sent from my iPhone using Tapatalk
  4. I was wondering when you'd get back here, it has been a while. Sorry to hear about your friends, I just buried an old friend this past weekend myself. Enough negativity, fire the grills up! Sent from my iPad using Tapatalk
  5. Dennis was trying to make a dual fuel kk at one point, I think he made one or two, but I don't think it went much further. Sent from my iPhone using Tapatalk
  6. Yep! No wrapping, no nothing. You're looking for roughly 200° internal, but start probing around 195°, but could go 205° or more until done. Sent from my iPad using Tapatalk
  7. I recommend KISS. 50/50 sea salt, coarse black pepper. Cook at 250°, naked, fat cap down, until probe tender. Doesn't get much simpler than that. Sent from my iPad using Tapatalk
  8. Depending on the scale, a mini kk still might be too heavy for a rear view mirror!![emoji38][emoji38] Sent from my iPad using Tapatalk
  9. I'm very aggressive when I trim briskets, they've always turned out great. Trimming between the muscles allows for more bark, (bark good), and makes it easier to do burnt ends. Cook temps don't really affect the finished product, the only real difference is cook time. I've cooked from 225°-300°, it really depends on how long I want the cook to take. Yours is looking great, I think you're gonna be pleased. Sent from my iPad using Tapatalk
  10. I guess I need me some ghee then. Sent from my iPad using Tapatalk
  11. Ok, I'm not up to speed. What is ghee? Sent from my iPad using Tapatalk
  12. You're set! Sent from my iPhone using Tapatalk
  13. Call me a traditionalist, but I don't mix duck and seafood in my gumbo. I like my duck gumbo roux very dark, almost black, my seafood gumbos with a lighter roux. The good thing about gumbo tho, you can make it however you please!! Sent from my iPhone using Tapatalk
  14. Nothing 700°F won't cure. Sent from my iPad using Tapatalk
  15. The new ash deflector is definitely a plus, the dual airflow dial is up to you, I don't really get the benefit. I've gotten to just using foil as a deflector. Sent from my iPad using Tapatalk